Bangalir Mochar Ghonto

My mom is an amazing cook, in fact whose mom is not. For every child, Mom cooked food is the ultimate comfort food, since that is what we all have grown up with and I am no different. Amongst many other dishes she prepares, this mocha ghonto is an ultimate winner. Mocha or Banana blossom is a delicacy in Bengal and my mom is a master chef, when time comes to cook this classic. Yes, the preparation is cumbursome, but dishes cooked in two minutes can never be considered as a dish at all, right?
So, here, I am presenting the recipe of my mom’s Mocha Ghonto, which I have tried last week for the first time and it was awesome.


  • Mocha / Banana Blossom – 2, cleaned and chopped
  • Coconut – 1/2
  • Potato – 2, medium, cubed
  • Bengal Gram – soaked in water and boiled
  • Ginger paste – 1 tbsp
  • Cumin Powder – 1 tbsp
  • Green chilli, Whole Red Chilli
  • Ghee – 2 tbsp
  • Salt, Turmeric, Kashmiri chilli powder
  • Whole Garam masala
  • Garam Masala powder
  • Bay leaf

Soak the chopped Mocha in water for 6 hours, preferably whole night. Then pressure cook and then mash lightly.
Fry the potato cubes lightly with a pinch of salt and turmeric powder.
In a non stick pan, add mustard and ghee, then add the bay leaf, dry red chilli and whole garam masala and let it splutter.


Add the ginger paste and fry well, then add cumin powder, turmeric, salt and kashmiri chilli powder. Fry the masalas well.


Then add the boiled mocha and boiled gram and mix well with the masalas.


Add the fried potato cubes and continue frying.


When masalas are well incorporated and potatoes are cooked thoroughly, add the grated coconut with 2 tsp of sugar.


Mix well and cook for 5 more minutes. Sprinkle garam masala powder and a spoonful of ghee.


Keep covered. Serve with rice and dal.


Sprinkle some grated coconut on rop and serve.